I wanted to make crepes on pancake Tuesday because traditionally that's what my mum used to always make me. I have thick, fluffy pancakes almost 3 times a week so I wanted to change it up, plus give myself a little bit more of a challenge. Crepes were more difficult to make for two reasons; One. They are thinner and more delicate, I had a few fatalities to begin with but once I got used to the consistency of the pancake it was smooth sailing. And two. Making a crepe while sticking to a vegan/paleo diet and having it taste delicious was a hurdle on its own. It took me a while to perfect the recipe, as the 1st few ended up in the bin, but I finally got there. Personally I now prefer these to the bog standard crepe that we are all used to. They are packed with flavor, nutrients & irresistibly light. Simply put, they are to die for.

INGREDIENTS

METHOD

Firstly, place the ground flaxseeds and water together in a small bowl and allow this to sit for 10 minutes. Meanwhile, place the cashews, dates & 2 cups of almond milk together in a larger bowl, also soaking it for 10 minutes, this makes it easier to blend. Once that is done stir both mixtures together and blend until completely smooth. Mix in the almond flour & salt then add the remaining 1 cup of milk gradually. The batter should be noticeably thinner than waffle batter. If you want to ensure that it is completely smooth, feel free to run this another round in the blender.

Now comes the trickier part. Heat up a non-stick pan on medium heat. It has to be properly heated before you start making the pancakes. Pour just enough of the batter in to barely coat the bottom of your pan. If your batter is too thick you can stir in a little bit water. I used about a half cup of batter per pancake, and I have to swirl the pan around fast to get it to spread nice and even. Cook for about 2 minutes on each side until golden brown. Make sure it is completely cooked through before you flip them, and do so carefully to avoid it from ripping.

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